origamicrane

ME TOO!!! this should have been a thread before xmas a "what would you like santa to bring you!!"

It looks more like Chicken Chili than Chili Chicken. (And chicken is optional) ← hmmm... that be a good name for a rebranded version in my future restaurant or KFC Chillicken Good!!

You'll need an asbestos toilet seat.... ow. ← true true

hehe will i need to wear a chemical warfare protective suit? was only going to make a smaller portion as you really can't eat much of it before your tongue collapses

yeah anything acidic i think will cool the burn :) yeah there only a handful of chicken piece in that massive bowl of chillis. I be really impressed if anyone could eat all those chillis!!! and they probably need an ambulane to take them to the hospital to get their head checked afterwards!!

Hi I had this dish in HK (Shui Hu Ju in lang kwai fong) its chilli chicken or its mostly chillis with a little chicken it hurt so good!! basically they used black chicken and they probably tossed it in flour, fry it then stir fried it with a wok full of chillis and other seasoning. This was so hot that after the first piece you really couldn't tasty anything and for my friends it burns on the way in and the way out but hell we masochists! But the first bite tastes really nice a flavourful and then you get overwhelmed by the pure heat and you down a glass of lemonade to each bite!! so has anyone got a recipe for this? as not sure if they deep fried it in chilli oil if they used fresh or dried chillis etc so if you know how to make this please post a recipe so i can torture my indian friends who think they're the pope of chilli town

just a quick note i moved all the photos to the imageGullet http://forums.egullet.org/index.php?act=mo...album&album=733

Angela Hartnett (chef at Menu) just mentioned tonka beans on Women's Hour (she seems to be a regular these days) and described them as a cross between coffee beans and cocoa beans, though I understand they are used as a vanilla substitute. Expect to see these on a lot of menus, they're bound to be the Next Big Thing. ← hi err.. i tried tonka bean ice cream at maggiores in covent garden and i thought it was lovely. Now as i got an ice cream machine at home i thought i might try making that flavour of ice cream. Well it seems that tonka beans are carcinogenic and is banned in america. Well they do say that the tastiest things are usually bad for your health. for those that want to know more clickety click http://www-ang.kfunigraz.ac.at/~katzer/eng...l?Dipt_odo.html

you can forgive people for almost anything if they are a damn good cook and they share their secrets

Yu sheng is popular in the Singaporean or Malaysian chinese community as i haven't seen this before at pure chinese restaurants. but i tried it a few years ago and it was really tasty and the symbolism was appreciated by everyone at the dinner both chinese and non chinese. naturally you can subtract, add or substitute any ingredient you want. But the man things are something crunchy, some raw fish, some pickled veg and the sauce

how about Yu Sheng? its fun and tasty and very symbolic also very good fun for the uninitiated. http://www.sojourn.com.my/contents/2003/01...1_cnyfoods.html

sounds like a winner to me

Oh good lord. Do me a favour would you, kick this man's butt please (metaphorically speaking of course.) Thanks. If you have cable, he's on Great Food Live on UK Food TV. ← oh!! I intend too The guy is as good as toast!!! (assuming i get on the program that is ) But even I register the fact that this a pretty unfair contest eastern cuisine versus western cuisine and I get to choose the battlefield I seriously doubt there is any UK TV chef that could kick my sushi butt!! but as they say life isn't fair So whats this blokes cooking like then? I never seen this guy on tv before but just had a look at his website http://www.ginodacampo.com he seems like a reasonable italian chef.

interesting interesting well at least to me anyways. Did a bit of diggin around and found the company website thats producing this program. http://www.imgworld.com/news/fullstory.sps?inewsid=141157 but heres teh passage about the program TWI Producing a New Cooking Series for ITV1 TWI is to make a new cooking series for ITV1, its first daytime commission for a UK terrestrial channel. Chef v Britain will be hosted by Claire Sweeney and will feature members of the public cooking their own ‘signature’ dishes in a head-to-head contest with This Morning chef Gino D’Acampo. The 15 half-hour shows go into production this month(Jan), and filming will start in March all around Britain. Each week the winner will be voted for by members of the local community. Chef v Britain was commissioned by ITV’s Editor, Daytime - Nick Thorogood and will be shown on ITV1 later this year. TWI Senior Vice President Production and Business Development Alastair Waddington said: “A short while ago TWI was mainly known for its sports programming portfolio, but within the last two years we have made considerable strides into other genres like factual and entertainment, and this daytime commission is an example of our intention to expand our business further.” Chef v Britain will be produced by Michael Connock (Saturday Kitchen),and the Executive Producer is TWI’s Chris O’Dell. Strictly Come Dancing star Claire Sweeney also starred in the hit musical Chicago and hosted ITV1’s 60-minute Makeover. Gino, who includes Pavarotti and George Michael among his former famous clients, enjoyed regular slots on the BBC’s Saturday Kitchen and Ready, Steady, Cook before moving to ITV1’s flagship show This Morning. Anyone interested in taking part in Chef v Britain can contact chef@imgworld.com or phone: 020 8233 6777 or write to “Chef”, PO BOX 32559, McCormack House, Burlington Lane, London W4 2XU. daytime tv? well time to do some digging on Gino D’Acampo and see what he is like. Oh and egulleteers if you interested apply today!!!!

well my confusion is because a lot of China's neighbouring countries do have dishes that could be called salad. But part of the fun is to make new dishes also if you look at the dishes avaiable in hong kong, sngapore, new york east and west cuisines are converging It be nice if we could create something new.

There are four in Edinburgh alone. ← Is there a resident Japanese community in Edinburgh? We have a similar number of places in Leeds plus a van from one of the London Japanese supermarkets that comes here regularly, and to a certain extent the native Japanese in the area are important customers. The van in particullar is something to behold with various supplies and fresh fish of sufficient quality for sashimi. I only really know about this stuff because I had a good Japanese friend here who introduced me to Japanese food and the van. David ← arr.. that would be the Atari-ya Mobile shop van here a list of dates and locations of where the van will be http://www.atariya.co.uk/2005schedule/mobile.2005.html

oh! oh! i got one when you can have a fight (real not food) about food!!! now kids play nice ladyyoung i didn't see anything that market said that was insulting to your intelligence. What market said could mean that you like to sleep alot or you just don't watch that channel. And the fact you may not have seen that series might mean that you just have higher taste in tv programs like me As they have that series in the UK but i never seen it as i'm far to busy cooking reading egullet and applying for cooking programs hahaha And Market being gay doesn't make you a foodie. hmmm... Come to think of it how many of the top chefs in the world are gay??? maybe a new thread ? now you two kiss and make up

In the UK they have a map of areas where its safe to pick shellfish and where its not, because of pollution. So if the area you live in is safe to pick shellfish then i think it be fine for you to use the seawater. But personally i think i would collect my sea water from an area away from where people go, filter, boil and skim before evaporating the water to just leave the salt itself. Although anyone know how many gallons of sea water you need to evaporate before you got say 100 grams of salt?

well initially i thought Chinese don't eat salad because our staple diet is rice and veggies are just dishes served with it. But that didn't make sense, as a lot of China's neighbour also mainly eat rice but yet still have salad dishes although they usually served as starters. Anyhoo how we make a chinese salad? any suggestions for what to go in a chinese salad? The idea is to have a base of chinese ingredients and for it to be distinguishable from other salads. I think it should have lotus root, sesame seeds, and tofu to begin with

hmm well a dictionary salad really should have some veggies in it. Although you can have fruit salad seafood salads etc. but i think it has to have something veggy in it.

hmmm... this is close i think they have they shanghai starter dish of roast peanuts, marinated tofu and cucumber and some kinda pickled vegs and beans. actually quite tasty hmmm... think that might actually count nice one gastro

oh yes!! and a bottle of balsamic, chilli oil, mustard, mayo. You bring in a sharp knife to work (not to stab your manager) but to make lunch in the office kitchen. And you have made a banoffee pie at work during lunch and been invited to make a sushi lunch for your deptartment

hmm.. i guess that would fall into the same category as a kimchi dish but i was thinking more ensemble salad with multiple "chinese" ingredients.

ok being chinese I have never seen on any chinese restuarant menu or cookbook anything that could be passed of as a chinese salad ( fruit salad excluded). So i was thinking if i wanted to make a "chinese" salad what would i put into it? Now i know i'm gonna get a load of people saying that salad just isn't a chinese thing to eat but i want to try making a chinese salad. afterall Japan has seaweed salads. Thailand and Vietnam have green papaya, water melon, green mango salads. Korea has kimchi type things so why doesn't China have a salad type thing?

Hi tarka my japanese fishmonger Atari-ya sometimes has it but even then its quite rare i only seen them stock it about 4 or 5 times but i got a feeling that you could probably order it. They also do some other goodies like fresh wasabi root!! a real rarity in London i've only seen that 3 times in London they got three branches 595A HIGH ROAD NORTH FINCHLEY LONDON N12 0DY TEL: 020-8446-6669 7 STATION PARADE NOEL ROAD WEST ACTON LONDON W3 0DS TEL: 020-8896-1552 ORIENTAL CITY COLINDALE